Foxglove is the "wild child" of the Tulip Tree family. It is a double-cream, washed-rind cheese that is pungent, savory, and undeniably sticky. During the aging process, it is washed in a local Indiana porter and a brine solution, which encourages the growth of the Brevibacterium linens—the same cultures that give legendary cheeses like Epoisses their "stinky" reputation. It is the best "stinky-cheese lover's" trophy—featuring an interior that is as smooth as custard and a flavor that is beefy, yeasty, and bold. If you want to prove you’re a serious curd-nerd, this is the wedge you put on the board. The Recipes Recipe #1: The "Foxglove" Steak Topper Place a slice of Foxglove on a hot ribeye. The beefy, yeasty rind acts as a built-in mushroom sauce. A decadent, five-star dinner party trick. Recipe #2: Savory Foxglove & Caramelized Onion Tart Spread the cheese onto a puff pastry with balsamic onions and bake. The pungent cheese and sweet onions are a powerhouse duo for a gourmet family lunch. The Appetizers Appetizer #1: Foxglove & Dark Rye Serve with toasted pumpernickel or dark rye bread. The malty bread and yeasty cheese are a classic European pairing. Appetizer #2: The "Funk & Fruit" Bite Pair with a dried apricot or a dollop of fig jam. The sweetness tames the "stink" and highlights the buttery cream of the interior.
